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Friday, October 03, 2014

Spicy Sausage Ragu

I really love the cookbook Pasta by Eric Treuille. The recipes are simple yet deeply flavorful. Every time I've made anything from it there is always just a little twist that helps it stand out from any similar pasta dish.

This recipe is a case in point. It seems like a simple pasta sauce and yet it is smoothly spicy in a way that we quickly became addicted to.

The only change I made was to double the meat. This was simply because I wanted to use up the entire 16-ounce package of Italian sausage, which was the only size available at the particular store I was at. It wasn't an overpowering presence, possibly because the sausage itself was fairly mild. We liked it that way so I left that possibility in the recipe.

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